NAME : I GEDE FERRY RESTIAWAN

NO/NIM : 26/19211251.
CLASS : D IV MPH H/4
Critical summary about this chapter.
On the topic of learning about purchasing and storage materials, I learned about how to
manage purchasing and storage, especially in the field of food and beverages. In this learning
topic, I know about the procedures, functions and how to be responsible in the purchasing and
storage sector because it is very important regarding the stock of items that will be used later in
food and beverages. On this topic, I can understand the procedures for purchasing, receiving of
food, storing and issuing food and of course we must be able to manage all of them so that
operations continue to run smoothly. Purchasing can be defined as 'functions relating to the
search, selection, purchase, receipt, storage and end use of commodities in accordance with the
establishment's catering policy'. This implies that the person hired to purchase food and drink for
a company will be responsible not only for the purchase, but also for the receipt, storage and
expenditure of all commodities as well as being involved with the purpose of purchasing goods
and final settlement. Back to the beginning in a restaurant definitely has ingredients ranging from
food, drinks and others that we sell to guests. Therefore of course we must have stock that must
be available in storage and we also have to be able to manage so that it does not run out and of
course the balance of income and expenses.
In terms of Receiving, Storing, and Issuing it is very important because it involves food
and beverage stocks that will be used in restaurant operations, therefore we must be able to
choose suppliers to cooperate in this matter. It is very important if we get quality stock at an
affordable price, but all of that we will sort out which fast rotten food ingredients we will use
first such as vegetables and fruit, then meat such as poultry, fish, pork, beef and so on. - Other, of
course we will store it in the refrigerator so that the quality of the meat is maintained, some are in
the form of packaging such as bottles and cans, of course we must be able to manage all of that.
And inventory is our way to check how much stock we have used up and what is left over for a
month.
1. Please what are the main purchasing objectives?
Answer:
Value for money
Long –term relationships with supplier
Continuous evaluation of purchasing
Information technology system integration
2. Please explain what is standard purchase specification, and why is important for good
management in F&B Industry?
Answer: Standard purchase specification are concise description of quality, size, weight or
count factor desired for a particular item. Why it is very important because specification
 buying will give uniformity and consistency to purchasing and receiving that will aid to
maintain a desire food cost and create standard.
3. Is there any relation between good purchasing management with profitability?
Answer: purchasing buys materials and operational tools that are good for restaurants,
purchasing also affects profits in the company such as ordering materials and tools
according to needs, not taking advantage and being able to work well with suppliers.